Hot pickled vegetables
Yield: 10 servings
Ingredients:
- 4 oz Green Beans Whole 1/2 c Peppers ***
- 3 Celery Stalks * 1/2 c Coarse Salt
- 1 c Carrots ** 2 c Cider Vinegar
- 1 1/2 c Cauliflowerets 2 c Water
- 1 c Broccoli Flowerets 2 tb Black Peppercorns
- 1 c Pearl Onions 1/4 ts Cloves
Instructions:
Ground * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles ~------------------------------------------------------------------------- Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish.
